Servings: 12

CAKE CAKE
1 1
lb. sweet potatoes (2–3 medium), peeled, cut into 1" pieces, or 1 cup (250 g) canned sweet potato purée lb. sweet potatoes (2 to 3 medium), peeled, cut into 1" pieces, or 1 cup (250 g) canned sweet potato purée
Unsalted butter or nonstick vegetable oil spray (for pan) Unsalted butter or nonstick vegetable oil spray (for pan)
2½ 2½
cups (313 g) all-purpose flour cups (313 g) all-purpose flour
1 1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 1
tsp. baking powder tsp. baking powder
½ ½
tsp. baking soda tsp. baking soda
2 2
tsp. ground cinnamon tsp. ground cinnamon
½ ½
tsp. freshly grated nutmeg tsp. freshly grated nutmeg
¼ ¼
tsp. ground cloves tsp. ground cloves
2 2
large eggs, room temperature large eggs, room temperature
1½ 1½
cups (300 g) granulated sugar cups (300 g) granulated sugar
2 2
tsp. finely grated orange zest tsp. finely grated orange zest
1 1
tsp. vanilla extract tsp. vanilla extract
1 1
cup vegetable oil cup vegetable oil
GANACHE AND ASSEMBLY GANACHE AND ASSEMBLY
½ ½
cup heavy cream cup heavy cream
4 4
Tbsp. unsalted butter, cut into 1" pieces Tbsp. unsalted butter, cut into 1" pieces
3 3
Tbsp. granulated sugar Tbsp. granulated sugar
2 2
Tbsp. brewed coffee Tbsp. brewed coffee
½ ½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
8 8
oz. (227 g) bittersweet chocolate oz. (227 g) bittersweet chocolate
½ ½
tsp. vanilla extract tsp. vanilla extract

CAKE
Step 1
Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50 to 60 minutes.
Step 2
Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
Step 3
Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
Step 4
Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
Step 5
Bake cake until golden and a tester inserted into the center comes out clean, 75 to 90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
GANACHE AND ASSEMBLY
Step 6
Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40 to 60 minutes.
Step 7
Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20 to 30 minutes. Bring cake to room temperature before serving.
Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.